Stick & ball

Not too long ago, my mother took out some Chinese chorizo from the fridge, went to attend to something else, and when she came back to cook the sausages, they were gone.

“It’s that dog of yours,” she had said, pointing at Palang. “Thief.”

Palang yawned.

“Is that so?” I said to Ma. To the dog: “Did you now, baby?”

“Of course she did! Who else could it be?”

“I dunno; I wasn’t here.”

“Exactly! I’m old, not senile.”

Who wants to argue over chorizo? There were lots where it came from. On the other hand, the next time I used some, I sliced off the ends and tossed them into Palang’s bowl. She gave them a sniff, then nonchalantly went on her way. There they were still when I returned hours later. The same thing happened on two other occasions.

I know: dogs have their moods, too. I’m just saying.

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I also keep cabbage in stock. A head at a time, mostly the green variety. It stays a shelf above the chorizo. They mostly meet in noodle dishes, but occasionally they get to be more intimate, as in the stir fry pictured here. That’s when bacon does not get in the way — a shame, really, as Chinese chorizo complements cabbage just as well, if on the sweeter side (plus it’s definitely cheaper).

And in case you’re curious, yes, it is safe to feed your dog cabbage. As with humans, expect flatulence, if none of the consideration. Dogs are cute that way.

Cabbage & Chorizo Stir-Fry

To prepare green cabbage, slice into quarters and remove the core. Shred or slice thinly, then soak in a bowl of water to get rid of any dirt (or the occasional worm). Drain well. Use more chorizo if you like, but keep in mind it will make the dish sweeter.

• 1 small green cabbage, prepared (see note above)
• ½ Chinese chorizo, grated
• 1 medium red onion, minced
• 2 cloves garlic, minced
• salt and pepper, to taste
• dash of sesame oil
• pinch of chili flakes (optional)

1. Heat 2 tablespoons of oil in a wok or any large pan. Add onion and sauté until soft, then add garlic and sauté for another minute.
2. Fold grated chorizo into the spices. Turn down heat a bit so the shreds do not burn, just turn a shade darker.
3. Add sliced cabbage and mix well to distribute the flavors evenly. Cook, stirring occasionally, until cabbage is tender (not soggy). Season with salt and cracked black pepper. Add chili flakes if desired. Drizzle with sesame oil before giving it a final stir. Serve.